Eggs Benababs

• 1 tablespoon olive oil
• 2 tablespoons white vinegar
• 1 quart water
• 4 artichokes, uncooked and trimmed to the heart
• 1 recipe Hollandaise Sauce
• 4 eggs
• 1 cup black olives, sliced
• 1/2 cup chopped fresh chives

1. Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. Prepare Hollandaise Sauce according to recipe directions.
3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

olive oil, white vinegar, water, artichokes, hollandaise sauce, eggs, black olives, fresh chives

Taken from www.allrecipes.com/recipe/27169/eggs-benababs/ (may not work)